Cajun Cookout Favorites + Bayou Boogie

Summer is in full swing here in Cajun country, and grillin' on the patio and chillin' in the pool are my favorite activities on a hot day. Here are a few of my favorite Memorial Day recipes and cookout faves that I will be preparing for family and friends. Plus lots of yummy frozen drinks and dips in the pool.   Bon appetit!

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Cajun Frozen Margaritas

2 tbs.'s coarse salt

1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 cup crushed ice

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into cocktail glass and garnish with a lime. 

  Spicy Creole Guacamole

 Spicy Drunken Shrimp Kabobs

Muffaletta Pasta Salad

Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Chicken breasts, thighs, legs,

or 1 whole cut-up chicken 

Cajun rub, (recipe below)

Tabasco and Worcestershire sauce

  
Rub spice mixture into chicken, then shake on Tabasco and Worcestershire sauce on both sides and cover and refrigerate overnight. Preheat grill and grill  on medium heat,  for about 30 to 40 minutes, turning every 10 minutes and basting often with Bourbon BBQ Sauce. (recipe below)

Bourbon BBQ Sauce

1/2 cup brown sugar

1/2 cup bourbon

1 cup ketchup
1/2 cup cane syrup

2 tbs.'s Creole or Dijon mustard

1 tbs. Liquid Smoke

1 tbs. or more, chipotle sauce

2 cloves garlic, minced

3 tbs.'s onion, minced
Salt and Tabasco to taste

Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping. Finger lickin' good!

Cajun Rub

2 tsb.'s salt

1 tbs. cayenne pepper
1 tbs. black pepper
2 tbs.'s smoky paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder
1 tbs. dried parsley
1 tbs. dried thyme

Combine all in food processor or blender and pulse until well blended. Store any remaining rub in an airtight container.

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Fresh Fruit Platter w/ Pina Colada Dip

Loaded Baked Potato Salad

Spicy Saints Burgers

Creole Summer Salad

Cajun Grilled Corn on the Cob

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And now for a sinfully delicious dessert.

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Pina Colada Bread Pudding w/ Rum Sauce

1 (16 oz.) loaf French bread, (torn into bite sized pieces
1 (10 oz.) can frozen pina colada drink mix
6 oz. pineapple juice
1 large can, (12 oz.) evaporated milk
1/2 cup cream of coconut
1/2 cup flaked coconut
4 eggs
1 tsp. vanilla extract
1/4 cup light rum
1 small can, (8 oz.) crushed pineapple



In large bowl, tear bread into bite sized pieces. Place the next 7 ingredients in blender, and blend until smooth. Stir in the crushed pineapple. Combine mixture with the bread pieces and stir well to coat. Place in slow cooker and cook on low for 6 hours. Serves 8.

If you prefer to bake it in the oven, follow the basic recipe, and place mixture into a lightly greased baking dish, and then into a larger pan of water about 2 inches deep. Bake @ 350 degrees for 35 to 45 minutes or until golden brown. Top with whipped cream,  or if you want a little added touch of decadence, serve with my rum sauce. (recipe below)

Rum Sauce

1/2 stick butter

1/2 cup sugar

1 egg yolk, beaten

2 tbs.'s water

2 tbs.'s dark rum

Melt butter in saucepan. Add the sugar, egg yolk, and water. Bring to a boil and cook on a full boil for 3 minutes, stirring constantly, until sugar dissolves. Remove from heat and add the rum. Strain and serve over bread pudding. Fab!

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Bayou Boogie

Here's a little clip that I took at a recent concert in River Ranch. Wayne Toups was rockin' the crowd and there was a whole lotta dancin' going on. Crank it up for this one and let the good times roll, cher!

Pecan Pie Bread Pudding + Festival Preview

Here's a luscious Cajun treat that's just out of this world and guaranteed to please your family and guests.  The delicious taste of Pecan Pie in a yummy bread pudding. And for a little bit of extra decadence, top with my bourbon whipped cream! (recipe below)  Cest bon, cher! And don't worry about the calories. You can always dance them off!

 Pecan Pie Bread Pudding w/ Bourbon Whipped Cream

16 ounce loaf of day old French bread, torn into pieces
1 cup pecan pieces
6 large eggs
1 cup light brown sugar
1 cup light corn syrup
1 cup half and half
2 cups milk
5 tbs.'s butter, melted
1 tbs. vanilla extract
1/2 tsp. salt

Tear bread into 2 inch pieces in large bowl. Add pecans and toss well. Transfer to a buttered 9 x 13 baking dish and set aside.

 In a large mixing bowl, beat the eggs and brown sugar for about 4 minutes on medium. Add the vanilla extract and mix for 1 minute.

Add the corn syrup, half and half, milk, melted butter and salt and mix on low until combined. Pour mixture over bread, pressing down to coat and let stand for 1 hour.

Place baking dish in a larger roasting pan, filled with 2 inches of water and bake in a pre-heated 350 degree oven for 45 to 50 minutes, or until a knife comes out clean.

 Bourbon Whipped Cream

1 pint heavy whipping cream

1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon




Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form, (about 4 minutes)


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 Festival Preview

 It's time once again for my favorite festival, Festival Acadiens et Creoles. This year's festival will host 5 music stages and dozens of booths at the Bayou Food Festival, packed with tons of sinfully delicious Cajun and Creole delights. Guaranteed to be a total blast!

Here's a little clip that I took at last year's festival of the nitty-gritty dancin' going on at the Salle de Danse, better known as the Boomer Tent.



For a complete schedule, click here.  Let the good times roll, cher! 

Bayou Breakfast Burgers + Time for Downtown Alive

Happy Fall, Ya'll! Here's a Cajun favorite that is perfect for breakfast or anytime you want a sinfully delicious treat. These scrumptious burgers will please your family and guests and have them going back for more. Paired with my Spicy Cajun Fries, and my Bloody Mary Remoulade Sauce, I can assure you that they are worth blowing your diet for, cher! You can always dance the calories off!  Bon appetit!

 

For the burger:

2 lbs. lean ground beef
1 tbs. Tabasco sauce

1 tbs. liquid smoke
1 tbs. prepared horseradish
2 tbs.'s minced garlic

1/2 cup green onions, chopped fine
2  jalapenos, seeded and chopped

1 tbs. Worcestershire sauce
2 tsp.'s salt

1 tsp. freshly ground black pepper

6 large burger buns
3 tbs.'s butter, melted

Place meat and all other ingredients in large bowl and mix gently, but thoroughly. Shape meat mixture into 6 patties and cover with foil and chill for one or more hours.

Preheat gas grill on medium- high heat or charcoal grill on medium- high and cook for 7 to 10 minutes on each side, for medium. Melt cheese slices during the last 3 minutes. Baste buns with melted butter and grill to the side for 5 minutes to toast.

Garnish with bacon, tomato, and fried egg, and serve with with Bloody Mary Remoulade Sauce, recipe below.

For the sauce:

1 cup ketchup
1/2 cup light mayonnaise
1 tbsp. chopped parsley
1 tbsp. vodka (optional)
1 tbsp. Creole mustard
1 tbsp. horseradish
1 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/4 tsp. celery salt
Salt to taste

Combine in a medium bowl and chill until ready to serve.

For the fries:
 

4 large white potatoes, peeled and cut into 1/2 inch strips

2 tbs.'s olive oil
1 tbs. Cajun seasoning
1 tsp. dried thyme
1 tsp. dried parsley
Salt to taste






In large bowl, toss the potatoes in the olive oil to coat. Combine the spices and toss with the potatoes until evenly covered. Spray a large baking sheet with cooking spray and arrange potatoes in a single layer. Bake in a preheated oven at 350 degrees for 12 to 15 minutes on each side, or until golden brown. Fab!

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Time for Downtown Alive

It's that wonderful time of year again for the Fall concert season of Downtown Alive in downtown Lafayette. This year's stellar line-up kicked off on Friday with Wayne Toups and ZydeCajun. Geaux Wayne! What a blast it was! For a complete schedule, click here.


Hope you all are having a fun and fab weekend! Merci beaucoup for stopping by!

Cajun Brunch Favorites + Bayou Boogie

With recent house guests visiting form Florida, I wanted to prepare a special meal and decided to have a brunch gathering with guests bringing a summer salad or dessert.  Here are a few of my favorite brunch faves that I served and they are all out of this world! Guaranteed to please, cher! Links to recipes below.

Cajun Brunch Menu

 Cajun Bloody Mary's 

Crawfish Dip w/ Pastry Shells  *   Crab Stuffed Jalapenos 

Cajun BBQ Ribs * Spicy Creole Jambalaya 

Creole Shrimp Pasta Salad * Muffaletta Pasta Salad 

Cajun Breakfast Casserole * Jalapeno Hashbrown Casserole

Mama's Cornmeal Biscuits * French Market Beignets

 Chocolate Bread Pudding w/ Praline Sauce 

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Bayou Boogie

Here's a little clip that I took of one of my "all time" favorite bands, playing one of my "all time" favorite songs.  The Red Beans and Rice Band Revue was rockin' the crowd at Festival Acadiens. Grab a cold drink and crank it up for this one, cher!

Scrumptious Cajun Sides + Bayou Boogie

With the Memorial Day holiday just a day away,  I've been going through all of my favorite cook-out recipes and taking family requests. And I just wanted to share a few of the scrumptious sides that I will be preparing for our annual Memorial Day cook out. Cest bon, cher! Bon appetit!

Creole Potato Salad

 

5 lbs. red potatoes, peeled and cut into 1 inch chunks
6 hard boiled eggs, chopped
1 small red onion, chopped fine
2 celery stalks, diced
1/4 cup green onions, sliced thin
1 large dill pickle, chopped fine
1 tsp. white vinegar
1 tsp. sugar
3/4 cup,  more or less, light mayonnaise
1/4 cup Creole mustard
2 tbs.'s yellow mustard
1 tbs. Creole or Cajun seasoning
Salt to taste

Place the potatoes and the eggs in a large pot of water with 1 teaspoon of salt. Water line should be 2 inches above potatoes. Bring to a boil and cook for 15 minutes. Drain and allow to cool slightly. Meanwhile mix the sugar, vinegar, mayonnaise, and mustard in a large bowl. Add the potatoes and mix gently, while they are still warm. Add the chopped eggs, dill pickle, onions, celery, Creole seasoning, and salt, and mix gently until well combined. Chill for at least one hour before serving. Garnish with fresh parsley and a sprinkling of more Creole seasoning

 Cajun 7 Layer Taco Salad

Crab and Shrimp Jambalaya

Cajun Grilled Corn on the Cob w/ Cajun Butter

Creole Shrimp Pasta Salad

Spinach Parmesan Bread

For more of my cook-out recipes, click here.
  
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Bayou Boogie

Here's another little clip that I took at this year's Festival International. Nathan and the Zydeco Cha Chas were moving the crowd and there was a whole lotta nitty-gritty dancin' going on.
Let the good times, roll, cher!

Wishing you all a fun and safe Memorial Day!

Spicy Cajun Crawfish Casserole + Time for Downtown Alive

Tis the season for crawfish and there seems to be a bumper crop this year due to the mild winter we had. You might say that we're "on a tear" and are eating them every which way imaginable.  Here's another family favorite that is just perfect for anytime you want a sinfully delicious meal. Allons manger, cher! Bon appetit!

Spicy Cajun Crawfish Casserole

1 onion, chopped
1/2 cup each, red and green bell pepper, chopped
2 stalks celery, sliced thin
2 tsp.'s garlic, minced
1 or 2 jalapeno peppers, seeded and chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup green onions, sliced thin
1/2 stick butter
1 can cream of mushroom soup
1 soup can half n' half
1 (1/2) lbs. peeled crawfish tails
1 tsp. or more Cajun seasoning
Few shakes Tabasco sauce
1 1/2 cups cooked rice
1 cup shredded cheddar cheese, divided
1/2 cup seasoned breadcrumbs

Melt butter on medium heat, in large,  heavy skillet. Saute' the first 5 ingredients in the butter , until soft. (about 10 minutes)

Add crawfish, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soup, half n' half, and Tabasco, and mix well.

Fold in the rice and half of the cheese, mixing gently, but well. Transfer to a greased 13 x 9 inch baking dish and top with breadcrumbs and remaining cheese. Bake at 350 degrees, for 30 to 35 minutes.

Serve with a big tossed salad and a good loaf of crusty, French bread. Scrumptious!

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Time for Downtown Alive 

It's that time again to spring forward and for the Spring Downtown Alive concert series. Roddie Romero and the Hub City All Stars will be kicking off this year's season on Friday evening at Parc International in downtown Lafayette. Here's a little clip of this "hot as Tabasco" band rockin' the crowd at Festival Acadiens.  For a complete schedule, click here.



Wishing ya'll a fun and fabulous weekend! Merci beaucoup for stopping by!

Cajun Jacked Up Shrimp + Festival Preview

Here is a family fave that is so easy to prepare and is guaranteed to please. These fabulous, spicy shrimp will send you over the top, cher, and have you begging for more. And baked, not fried, so healthier, too. Enjoy!

Cajun Jacked Up Shrimp

2 lb.'s large shrimp, peeled and deveined
2 tbs.'s Cajun seasoning
2 ounces Jack Daniels Whiskey
2 tbs.'s Worcestershire sauce
Juice of one lemon
1 tbs. fresh or dried thyme
1 tbs. fresh or dried basil
1/3 cup olive oil
1/2 cup butter, melted
1/4 cup fresh parsley, chopped


Combine the first 8 ingredients in a large bowl.

Heat butter and olive oil in a large heavy skillet, over medium heat.

Add the shrimp mixture to the skillet and blend well into butter mixture. Cook for 2 minutes on each side. Remove shrimp and place on skewers and place in a large baking pan.

Pour the butter mixture over the shrimp and bake in a preheated 350 degree oven for about 5 minutes or until shrimp are pink. Turn shrimp and baste well with sauce and bake for another 3 to 5 minutes.

Serve with the seasoned sauce for dipping with hot French bread.

Totally scrumptious, cher! Bon Appetit!

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Festival Preview

One of  the biggest and best festivals in Lafayette is Festival Acadiens et Creoles. It's coming right up and is scheduled for Ocotber 9th - 11th. It's 3 days of great Cajun and Creole food, music, and fun!  Here's a little clip of some Cajun Honky-Tonk that I took at last year's festival. For a complete schedule, click here.

Wishing you all a fun and  fab Fall season! Merci beaucoup for passing by!

HAPPY FALL YA'LL!

Spicy Seafood Cornbread + A Cajun Waltz

Here's another fabulous, family favorite that will blow your taste buds away and have you going back for more. I used leftover boiled seafood from our last seafood boil that I had stashed in my freezer,  This adds a lot of flavor to an already scrumptious dish and is guaranteed to please your family and guests. Cest bon, cher!

Spicy Seafood Cornbread

1 (1/2) cups yellow cornmeal

1/2 cup all purpose flour
1/2 tsp. baking soda
2 tbs.'s sugar
1 cup milk
1 egg
1/4 cup vegetable oil
1 medium onion, finely chopped
1 bell pepper, diced
1 (15 ounce) can cream style corn



1 (1/4) cups shredded cheese
2 tbs.'s or more pickled jalapeno slices
1 tsp. or more Cajun seasoning
1/2 lb. each, cooked crawfish tails, medium shrimp, and crab meat 

In a large bowl, combine the dry ingredients, mix well, and set aside. In another bowl, combine milk, egg, and oil. Add the remaining ingredients, except seafood, and mix well. Stir into the flour mixture and stir in the seafood and mix gently. Transfer to a lightly greased, 13x9 baking pan and bake in a preheated 350 degree oven for about 45 minutes or until golden brown.

Lagniappe

And while your seafood cornbread is cooking, cher, why not have a delicious cocktail while you're waiting, and dance to the Cajun music video?  Cheers, ya'll!

 Frosty Lemon Drops

1 (1/2) ounces vodka
1/2 ounce orange liqueur
1 ounce fresh lemon juice
1/2 tsp. fine sugar
Lemon and lime slices for garnish
1 cup crushed ice





Mix the vodka, orange liqueur, and lemon juice in cocktail shaker filled with the ice. Strain and pour into a frosted cocktail glass and enjoy!


A Cajun Waltz

Here's a little clip that I took of Wayne Toups and Zydecajun playing a Cajun waltz at the finale of Rhythms on the River in River Ranch. The crowd was loving this band.

 Hope that ya'll are having a great weekend. Merci beaucoup for stopping by!

A Cool Cajun Lunch + Bayou Boogie

It's been hotter than hot in Cajun country and we've been eating light and trying to stay cool. I just love going for a dip in the pool and then eating a cool poolside lunch and sipping a frozen fruit smoothie. I like to make up a platter of fresh fruit for nibbling and dipping in a creamy fruit dip and maybe a yummy salad or sandwich. On the weekends, I like to grill a lot of chicken, shrimp, and veggies, and then freeze in individual containers for use in week day meals. Here are a few of my favorite recipes that I love to prepare for those hot, summer days.  Cest bon, cher! Enjoy!

Cajun Chicken Salad  

 3 cups cooked chicken, chopped
1/2 cup light mayo
1/4 cup Creole or Dijon mustard
1/2 tsp. prepared horseradish
1 small red onion, diced
2 ribs celery, diced
1/2 bell pepper, diced
1 tsp. Cajun seasoning
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
Salt to taste
Lettuce and sliced tomatoes
12 slices of your favorite bread or 6 rolls

Combine all ingredients in large bowl, mix well, and chill until ready to use. Place salad in a serving bowl and serve with bread or rolls and a platter of lettuce and tomatoes. Makes 6

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And what could be better than a platter of fresh fruit with a heavenly fruit dip. Fab!

Greek Yogurt Fruit Dip

1 (8 oz.) container Vanilla Greek Yogurt
2 tsp.'s fresh lemon juice
1 tsp. sugar or honey





Combine all ingredients in a small bowl and refrigerate until ready to serve. Transfer to a dip bowl and enjoy!

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And why not top it all off with a refreshing frozen fruit smoothie. Here's my fave.

Strawberry Banana Smoothie

6 strawberries, cut in half

1 banana, sliced
6 oz.'s vanilla frozen yogurt
1 cup low fat milk
2 tsp.'s sugar or honey, optional
Ice cubes





Place strawberries, bananas, and sugar, in blender. Add frozen yogurt and milk. Add ice cubes and blend until smooth and thick. So delicious and good for you, too!

Bon Appetit !

Hope ya'll are having a fun and fab weekend! Thanks for passing by!


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Bayou Boogie

Here's a little clip that I took at the final Spring concert at Rhythms on the River, in River Ranch. Wayne Toups and ZydeCajun were tearing it up and there was a whole lot of nitty-gritty dancin' going on. Crank it up for this one, cher, and let the good times roll. Geaux Wayne!

Spicy Creole Party Dips + More Festival Fun

Here are two quick and easy Creole style dips that are just perfect for your Cinco de Mayo celebration or any time you're in the mood for a little sinfully delicious snack. The first one is made with creamy avocados and blended with tomatoes, cilantro, and green chilies, and will send you into orbit, cher! Warning: (may become addictive)

Spicy Creole Guacamole

3 ripe avocados, peeled and pitted
1 small (8 ounce) can, Rotel tomatoes with green chilies, drained
1 small onion, minced
1 tbs. chopped cilantro
1 tbs. fresh lemon juice
1/2 tsp. sea salt
Tabasco to taste

Mash avocados in a medium bowl. Stir in tomatoes, onions, lemon juice, salt, and Tabasco, and mix well. Cover and chill until ready to serve. Serve with tortilla chips or veggies. Cest bon!

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Spicy Creole Salsa

2 cups diced fresh Creole tomatoes
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1/4 cup diced green onions, including tops
1 tbs. lime juice
1 tbs. Tabasco brand Chipotle Pepper Sauce
1 tsp. minced garlic
1/4 tsp. sea salt

Combine all ingredients is a medium bowl and mix well. Serve with chips or crackers. Fab!

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 More Festival Fun

 We had an absolute blast at Festival International this past weekend. Fabulous Cajun food, music, and fun! Here's a little clip that I took at the Chevron Stage of Leroy Thomas and the Zydeco Roadrunners rockin' the crowd.  The high spirited crowd was in overdrive, along with the band, and I thought that the roof was going to blow off! LOL

Festival International - Saturday Night



And after a few days rest, we are gearing up for the Breaux Bridge Crawfish this weekend. 3 days, 3 music stages, over 30 of the best Cajun and zydeco bands, and some of the best crawfish that you will ever have the pleasure of eating. Hope to see you there! For a complete schedule, click here.

 Wishing ya'll a fun and fab weekend! Merci beacoup for stopping by!

Blackened Shrimp Salad w/ Bloody Mary Vinaigrette + Festival Fun

Tis' the season for grilling and we're grilling up a storm here in Cajun country. What could be better than a spicy grilled blackened shrimp salad with an even spicier vinaigrette? Out of this world, cher, and guaranteed to please your family and guests! Bon Appetit!

Blackened Shrimp Salad w/ Bloody Mary Vinaigrette

Cajun blackened seasoning (recipe below)
1 lb. large shrimp, peeled and deveined, with tails left on

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Cajun Blackened Seasoning

1 tbs. paprika
1 tbs. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Mix seasoning in a large shallow bowl. Dredge shrimp in spice mixture and arrange on skewers. Grill on a preheated medium hot grill for 5 to 7 minutes on each side.

Arrange your favorite greens in a large salad bowl and top with grilled shrimp.  Layer around the shrimp with pickled jalapeno slices, tomatoes, onions, avocado slices, cheese, or crumbled bacon  Drizzle with Bloody Mary Vinaigrette. (recipe below) Fab!

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 Bloody Mary Vinaigrette

1/4 cup spicy Bloody Mike or Mary mix
2 tbs.'s olive oil
1 tbs. prepared horseradish
1 tbs. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
1/2 tsp. hot sauce

In a small bowl, whisk together, all of the ingredients in the order given.

Serve with hot French bread for dipping into the Bloody Mary Vinaigrette. Fab!

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Festival Fun

It's time for the 29th annual Festival International de Louisiane! Downtown Lafayette has been totally transformed into a huge multi-cultural super festival,  with 6 stages of fabulous music, a scrumptious food paradise, and an amazing arts and crafts bonanza for 5 straight days!  For a complete schedule, click here. Here are a few pics of Wednesday night's "kick off" concert and dance.

I will be posting some videos soon, so stay tuned.

Let the good times roll, cher! Merci beaucoup for passing by!

Sinful Summer Desserts + Bayou Boogie

With summer in full swing in Cajun country, I am making a few of my favorite summer desserts. I just love to cool down after a dip in the pool with a luscious cold treat. Think cool, think yummy, and think sinfully delicious! Guaranteed to please your family and guests, and just perfect for your Father's Day celebration! Bon appetit!

Banana Pudding Squares

Crust

2 cups crushed vanilla wafers
1/4 cup sugar
4 to 5 tbs.'s butter, melted

Combine and press evenly into a greased 9 x 13 inch baking dish and bake @ 350 degrees for 10 minutes. Cool completely and evenly place a layer of bananas on top of crust and set aside. Make filling.

Filling

4 eggs
2 large cans Pet milk
1 cup sugar
2 medium bananas, sliced

Heat milk in medium saucepan and bring just to a boil. Remove from heat. Pour the eggs into the milk and return to low heat and add sugar. Continue cooking on low, stirring constantly, until mixture begins to thicken. Remove from heat and pour over prepared crust. Cover and chill for 2 hours and top with whipped cream. (recipe below)

 Whipped Cream

1 pint heavy whipping cream
1/4 cup powdered sugar
1/2 tsp. vanilla extract

Place the whipping cream and vanilla extract in a large bowl. Stir in the powdered sugar and mix on low, with an electric hand mixer until peaks form. ( about 3 to 4 minutes) Spread filling evenly on top of bananas and chill for 2 hours.

Drizzle with chocolate syrup and top with chopped pecans and cherries if desired. Divine!

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And here are a few more family faves that are just heavenly on a hot day.

Lemon Icebox Pie

Chocolate Eclair Cake



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Bayou Boogie

Here's a little clip that I took of the fabulous The Pine Leaf Boys band, playing at Festival International 14'. Grab a cold one and crank it up for this one cher! Cheers!



Hope ya'll have a fun and fab weekend! Merci beaucoup for passing by!

Boiled Crawfish Pasta Salad + Festival Preview

Tis the season for crawfish and here is a great recipe for those leftover crawfish from your crawfish boil. Spicy crawfish and pasta with a rich, creamy dressing that will melt in your mouth! Perfect for those backyard cook outs or anytime you want a delicious dish.

Bon appetit!

16  ounces bowtie or other pasta, cooked according to package directions and drained
1 lb. peeled, boiled crawfish
1 bunch green onions, sliced
1/4 cup fresh parsley, chopped
1/2 cup each, bell pepper and onions, chopped
2 tbs.'s butter

Saute onions and bell pepper in butter until soft. Add crawfish, green onions, parsley, and Cajun seasoning, and saute and stir for 5 minutes. Remove from heat and set aside. Make sauce. (recipe below)

1 cup light mayonnaise
1/4 cup chili sauce
1 tbs. Creole mustard
1 tsp. crushed garlic
1 tbs. Worcestershire sauce
1 tbs. lemon juice
Few shakes of Tabasco
Salt to taste

Combine all ingredients in small bowl and mix well. Place pasta and veggie mixture in a large bowl and stir until combined. Add sauce and toss until well coated. Chill until ready to serve.

Serve with a good loaf of French bread and a glass of wine. Bon Appetit!

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Festival Preview

It's that  time again for our biggest and best festival of the year. The 28th annual Festival International de Louisiane kicked off last night with a Fais Do Do in downtown Lafayette. Geno Delafose and French Rockin' Boogie  were rockin' the huge crowd and there was a whole lotta nitty-gritty dancin' going on. The free 5 day festival will continue on until Sunday evening with 6 music stages and over 100 performances. Here's a little clip that I took of the crowd dancing to a favorite Cajun waltz. For a complete schedule, click here.

Happy Festival, Ya'll!  Merci beaucoup for stopping by!

Cajun Easter Menu + Bayou Boogie

Spring is finally here in Cajun country and with it comes beautiful weather, crawfish boils, grilling on the patio, and Spring time desserts. With Easter right around the corner, I've been going through my recipes and trying to decide which ones to prepare for my Easter Sunday Buffet. This is what I have so far and I'll be adding more as I go along. All sinfully delicious, cher, and worth the calories. Bon Appetit!

Cajun Easter Menu

 Spicy Creole Deviled Eggs

8 hard boiled eggs
1/4 cup Miracle Whip Salad Dressing or mayo
2 green onions, including tops, chopped
1 tsp. Creole mustard
Salt to taste
1 tsp. Creole seasoning
Paprika for sprinkling


Peel eggs and cut in half lengthwise. Scoop yolks out and place in mixing bowl and mash yolks with a fork. Combine Miracle Whip, mustard, onions, Creole seasoning,  and salt in separate bowl and add to the mashed yolks and mix well. Fill egg whites with yolk mixture and sprinkle with paprika. Divine!   
   
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Spicy Cajun Crab Dip

 1 lb. lump crab meat

1 cup shredded cheddar cheese
1 cup onion, finely chopped
1 jalapeno, seeded and chopped
2 (8 oz.) pkg.'s cream cheese, softened
1/2 pint sour cream
4 tbs.'s mayo
1 tbs. lemon juice
1 tsp. Creole mustard
1/2 tsp. garlic salt
1 tsp. or more, Cajun seasoning
Tabasco to taste

Combine cream cheese, sour cream, mayo, onion, lemon juice, mustard, and seasonings, in a large bowl. Mix well and fold in crab meat and cheddar cheese.

Place in a buttered 2 1/2 qt. casserole dish and bake @ 350 degrees for 25 to 30 minutes or until bubbly. Serve with pastry shells, veggies, or crackers. Sinfully good!

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 Cajun Baked Ham w/ Bourbon Sugarcane Glaze

1 fully cooked ham, 6 to 8 lbs.

Glaze
1/2 cup pure cane syrup
1/2 cup brown sugar
1/3 cup bourbon
1 tsp. creole mustard
Dash of ground cloves, cinnamon, and allspice

 
Place ham, fat side up in a large roasting pan. Place 1 inch of water in bottom of pan and add more periodically. Cover with foil and bake at 325 degrees for about 20 minutes per pound or until meat thermometer reads 148 degrees. About half way through, make the glaze. Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat. Remove foil and spread half of the glaze over the ham about 30 minutes before ham is done. Spread other half of glaze in the final 10 minutes. Scrumptious!

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Spicy Drunken Shrimp Kabobs

1 lb. large shrimp, peeled and deveined, with tails left on
1 bottle Mexican beer, (I used Corona)
1 onion, quartered, then halved
1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper, quartered, then halved
1 tbs. Cajun seasoning
1 tsp. dried thyme
1 tsp. Zatarain's liquid crab and shrimp boil
2 cloves garlic, minced
1 tbs. Worcestershire sauce
2 tbs.'s fresh lime juice
Vegetable oil
8 wooden skewers, soaked in water for 30 minutes

Season shrimp with Cajun seasoning in bowl and chop veggies and set aside. Place beer, crab and shrimp boil; garlic, thyme, lime juice, and Worcestershire sauce in large ziploc bag. Add shrimp and veggies, seal, and place bag in fridge for 1 hour. Remove from bag and discard marinade. Brush shrimp with vegetable oil and add a little more seasoning, if desired. Place on skewers, alternating shrimp with veggies. Place skewers on medium-hot grill and grill for 3 to 5 minutes on each side. Out of this world!

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Cajun Crab and Corn Casserole

1 lb. lump crabmeat
1 tbs. minced garlic
1/4 lb. butter
1/2 cup flour
1 cup milk
1 cup whipping cream
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
Salt to taste
2 tbs.'s fresh parsley, chopped
1 tsp. dried thyme
1 (12 oz.) can Mexican corn, drained
3 ounces Parmesan cheese, grated
3 ounces Romano cheese, grated


Melt the butter in a large saucepan on low heat. Add flour and stir until thickened. Continue cooking for 10 minutes and stir constantly until a blonde roux is formed. Add cheeses, whipping cream, milk, parsley, and seasonings. Cook until sauce thickens and cheese is melted. Add crabmeat and cook on low for 5 more minutes. Transfer mixture to a buttered casserole dish. Bake in a preheated 350 degree oven and bake for about 10 to 15 minutes or until golden brown and bubbly. Yum!

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 Cajun Crawfish Jambalaya

1 lb. peeled crawfish tails
4 tbs.'s butter
1 lb. tasso, or ham, diced
1 onion, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 tbs.'s minced garlic
1 (15 ounce) can diced Rotel tomatoes
3 cups chicken or seafood stock
2 to 3 bay leaves
1 tbs. Worcestershire sauce
2 tbs.'s Cajun seasoning, divided
2 tsp.'s dried thyme
1/2 cup fresh parsley, chopped
1 bunch green onions, chopped
Salt and Tabasco to taste
2 cups raw rice

Season crawfish with half of the Cajun seasoning and set aside. On medium heat, melt butter in large heavy pot or cast iron skillet . Saute tasso or ham until lightly browned, drain, and set aside.  Add onions to skillet and continue to saute about 5 minutes, stirring frequently. Add celery, bell peppers, and garlic, and saute and stir for 5 more minutes.

Stir in the crawfish tails, tomatoes, tasso or ham, and rice, and saute for 5 more minutes. Slowly add the stock,  then bay leaves, parsley, Worcestershire sauce, and other half of the Cajun seasoning. Mix well and bring to a boil. Cover and reduce heat to low, and simmer, without stirring for about 25 to 30 minutes.

Turn heat off when all of the liquid has been absorbed, adjust seasoning, and add green onions. Cover and let rest for 10 minutes. Cest bon!

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Nanny's Carrot Souffle w/ Praline Topping

2 tbs.'s butter
2 tbs.'s flour
1/2 cup evaporated milk
1/2 tsp. salt
2 cups mashed, cooked carrots
1/4 cup brown sugar
4 eggs, separated

Melt butter on low heat in heavy saucepan. Add flour and stir until well blended, but not browned. Add milk and stir and cook until thick. Remove from heat and add salt, sugar, and egg yolks. Beat egg whites until stiff in small bowl. Fold in carrots and egg whites and place in a buttered casserole dish. Top with praline topping. (recipe below) Set in a larger baking pan of 1 inch of water and bake at 350 degrees for 45 minutes. So good!

Praline Topping

1/3 cup pecan pieces
1/3 cup graham cracker crumbs
1/3 cup brown sugar
2 tbs.'s butter, softened 

Combine in small bowl and mix well. 


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Spinach Madeleine

2 pkg.'s frozen chopped spinach
4 tbs.'s butter
2 tbs.'s flour
1 small onion, chopped
1/2 cup half and half
1/2 cup spinach liquid
1/2 tsp. black pepper
1/2 tsp. each, celery salt and garlic salt
6 oz. Velveeta Mexican or Pepper Jack cheese, sliced into 1/4 inch cubes
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce

Cook spinach according to package directions. Drain and reserve liquid, and place spinach in a buttered casserole dish. In medium saucepan, on low heat, melt butter and saute onion until soft. Add flour, stirring until blended and smooth, but not brown. Slowly add half and half, spinach liquid, and Worcestershire sauce, stirring constantly, until smooth and thick. Add seasonings, and cheese and stir until cheese is melted. Combine with spinach and top with seasoned breadcrumbs and dot with butter. Bake @ 350 degrees for 30 minutes or until browned and bubbly. Delicious!

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And although it is an Easter tradition in my family for guests to bring a dessert, I just can't resist making this easy Banana Pudding Cake w/ Praline Icing. Fab!

Banana Pudding Cake w/ Praline Icing

1 pkg. yellow cake mix
1 pkg. instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
1 tsp. almond extract
1 cup mashed bananas
2 tbs.'s rum, (optional)

In large bowl, stir together cake mix and pudding mix. Add eggs, oil, and mashed bananas,  and beat with electric mixer on low for 30 seconds. 

Add almond extract and beat on medium speed for 2 more minutes. Pour into prepared muffin pan and bake in a preheated 350 degree oven for 25 to 30 minutes. Cool cake before icing with Praline Icing. (recipe below)

Praline Icing

1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar
1 tsp. vanilla

Melt butter in small saucepan. Add milk and sugar and stir and cook until well combined. Bring to a boil and lower heat and cook for 2 minutes, stirring frequently. Remove from heat and stir in vanilla. Heavenly!

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Bayou Boogie

Here's a little clip of Louisiana Red,  a hot as Tabasco band, rockin' the crowd at this week's Rhythms on the River in River Ranch! Let the good times roll, cher!





Wishing ya'll a fabulous week and a very Happy Easter! Merci beaucoup for stopping by!